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Post by smokey on Jun 29, 2014 18:02:16 GMT 10
This is probably never going to resolve for me as I only eat this kind of food once every few months. Once I got bitten by the buttermilk thing, I started looking at using it in a deep fry. Im not totally satisfied with my efforts but the crispness that butter milk gave the SR flour was a real eye opener. This recipe was really ment for onion rings and in hindsight Id have just combined everything into one batter rather then two stage it from wet into dry twice over. My recipe' Breading 1 cup SR Flour 1/2 Tps salt 1/2 Tsp pepper 1 tsp Old Bay seasoning Wash 2 eggs 2 Cups buttermilk 1/2 Cup milk powder 1 Tsp Sugar 1/2 Tsp Salt Now what I did was dip in the wash and then into the dry spiced flour twice over and then into boiling oil at 190C or just a little lower as I found that just a tad too high. It came out fantastic. So light and crunchy. But crumbly, I didnt get a solid smooth batter. Im no expert on it but Im thinking if I combine my mix above and just dunk and fry Id have got more of a smooth coating. A few pics for ya, Shark fillets or flake and from its taste it was Mako(was to be Spanish or spotted mac from Card shark but the missus changed my plans on a visit to his house) Large green king praws Butterflied and pressed Squid tubes Not shown but I also coated some oysters and muscles. They came out fantastic with this airated batter as did the prawns.     If I could only get the same crunch but but a smooth covering Id be happy |
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Post by chrisg on Jun 29, 2014 20:36:23 GMT 10
Hmm, By no means a common food for me either, don't even own a deep fryer any more, but I did wonder about the milk powder, being the only liquid you really have in there is the buttermilk, well, the eggs to a degree but not quite the same thing, wondering if that is not what is causing the batter to crumble ? Milk powder takes up a deal of water, and crumbly says a dry batter mix. Just musing  Cheers |
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Post by shayneh2006 on Jun 30, 2014 7:04:06 GMT 10
Looks pretty good from here Mick.
I am no expert on battered Seafood either.
I remember once, I was down at my Parents van at Sussex Inlet (NSW South Coast) one year, and was deep frying some battered fish I caught.
BTW, This van park consists of 100% like minded Fishos.
Anyway, when done, I brought it out to a bunch of beer drinkers, gathering to try the fish.
Well, it was a flop.
The fish was cooked great, but the batter sucked big time. Not crunchy at all.
Then one of em said to me, that a trick to help a properly made batter go crunchy was to have it fridge cold, immediately before coating the fish to fry.
The next day or so, he fried some up and it was superb.
I haven't tried this since.
Oh, In your final pic, that Calamari almost looks as though it have been coated in Japanese Panko ,
Shayne |
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Post by bill44 on Jun 30, 2014 9:57:49 GMT 10
Cold is the trick, when I'm making the batter for Japanese Tempura I use ice water.
I also have doubts about using anything more than eggs and Buttermilk in the wash.
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Post by chrisg on Jun 30, 2014 12:10:28 GMT 10
Hmm, Yes, I'd forgotten about cold, so rarely do batter but memory says my mother, who is ace at it, makes up batter a couple of hours before and pops it in the fridge with good results, but all her batter ever is is milk, eggs, flour and some seasoning. This had me a little confused, seems Mick as if you are using the tried and tested way to crumb food, bread crumbing where the wash makes the crumbs stick, to battering which is purely a coating. On that basis just mixing the two together as you suggest, see what consistency you get and probably thin it a bit is well worth trying. Strange isn't it ? Most every cook I know has something that otherwise far less competent folk can do that they can't do as well So often it's the simple things, I have trouble with rice, my kids don't, I never have any trouble with bread but my eldest daughter makes way better scones than I do Cheers |
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Post by Gus65 on Jun 30, 2014 13:42:58 GMT 10
I can't comment on batter as I never make it but I do Calamari by dipping it in Lime juice to tenderise it and then into corn flour/ Plain flour mix and straight into a shallow fry of hot oil.
Crispy on the outside and tender on the inside with a hint of lime. Goes great with a satay sauce.
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Post by smokey on Jul 1, 2014 10:28:51 GMT 10
Cheers fellas, It was cold and it was like panko.
I thought the powdered milk odd at first but apparently it's the recipe for a US chain that does onion rings.
It worked quite well.
Next time I find some XXX large white onions I'll do this same recipe as it is so crunchy against the softend onion.
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Post by chrisg on Jul 1, 2014 11:09:54 GMT 10
I could be wrong on this, old, old memory, but US dried milk is typically much lower in fat than what we have here. might make a difference. It really depends I suppose on what it does in the mix, being a third of a cup of dry milk powder will reconstitute a cup of water to liquid milk and with no water in the wash only the buttermilk I'd have expected it to be a pretty stiff wash ? If that was the case then mixing the two together might make good wallpaper paste Of course that might not be a bad thing but if it were me I'd be adjusting the liquidity somewhat to have something that sticks nicely but not too gluggy. Be interested to see how it goes next time Cheers |
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Post by Bentley on Jul 2, 2014 9:47:16 GMT 10
You mean Blue milk? You are trying to say there is fat in it? Not here in the States there was not, grew up on it...as nasty a product as you can buy...people ask me why when I do drink milk I drink only whole...that is why! I could be wrong on this, old, old memory, but US dried milk is typically much lower in fat than what we have here. |
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Post by chrisg on Jul 2, 2014 10:54:55 GMT 10
Dunno what blue milk is Bentley But if it's what we just call powdered milk then that's the stuff. Cheers |
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Post by Bentley on Jul 3, 2014 0:49:52 GMT 10
It always look like it had a blue tinge to it to me...
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Post by smokey on Jul 3, 2014 8:09:44 GMT 10
The ingredients in this milk powder are,
Milk, Emulsifier (322 Soy)
It didn't make it to thick but it did coat well.
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